Sunny Potato-Carrot Fritters with Yogurt Dip - photo 1
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Sunny Potato-Carrot Fritters with Yogurt Dip

Kids' Lunches Main dishes Snacks for Kids 35 min Easy 74 wyświetleń ~12.37 PLN - (0)
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Description

Delicate, crispy on the outside and soft on the inside potato-carrot fritters are a quick winter meal for kids that combines popular, seasonal vegetables: potatoes and carrots. The dish has a pleasant, slightly sweet taste thanks to the carrots and cheese, while a creamy dip made of yogurt and honey (optional) softens the spices — perfect for picky little eaters. The fritters are colorful and visually appealing, and can be served with raw vegetables (e.g., sliced bell pepper, cucumber) or pieces of roasted beet for contrast. This is a quick, simple recipe that can be easily modified (baking instead of frying, cheese-free version, adding favorite herbs). The fritters work well as a main meal, a warm snack, or as part of a lunchbox.

Ingredients (12)

Servings:
4
  • Potato 3 szt.
  • Carrot 3.8 szt.
  • Egg 2 szt.
  • Wheat flour 50 g
  • Cheese 80 g
  • Onion 1 szt.
  • Rapeseed oil 30 g
  • Natural yogurt 150 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Black pepper 2 szczypty
  • Honey 20 ml
  • Dill 1.5 pęczki
💰 Szacowany koszt dania: ~12.37 PLN (3.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the potatoes and carrots under running water. Peel them using a vegetable peeler. Peel the onion and cut it in half, setting one half aside for grating or finely chopping.

Ingredients: Potato, Carrot, Onion
Use a vegetable peeler; if you don't have a peeler, use a sharp knife. It's best to work on a cutting board with a rim to collect the peels.
2

Grate the potatoes and carrot on a coarse grater: hold the grater steady with one hand, while using the other hand to move the vegetable in circular motions across the grater, keeping the vegetable close to the grater but be careful with your fingers. Also, grate half an onion very finely or use the same grater for it.

Ingredients: Potato, Carrot, Onion
Use a grater with large holes (about 4-5 mm) or a food processor with a grating disc. If you are using a blender, do not puree — chop with short pulses.
3

Transfer the grated potatoes to a fine sieve or a clean kitchen towel. Squeeze the towel and extract as much liquid as possible — press firmly over a bowl. Leave the liquid in the bowl for a moment; after a few minutes, the sediment will settle — pour off the clear part, leaving the slightly cloudy starch in the bowl, which you can add to the mixture as a natural binding agent.

Ingredients: Potato
This step is crucial: if you don't drain the potatoes, the pancakes will fall apart and take a long time to fry. Use a cloth to squeeze like a bag or a large sieve and a spoon.

Dough for pancakes

4

In a large bowl, transfer the drained grated vegetables (potatoes and carrots), add a bit of reserved starch (1-2 tablespoons, or about 15-30 g) if available, add the eggs (crack and add), flour, grated cheese, and finely chopped or grated onion. Add salt (2 g) and, if desired, pepper (1 g). Mix the ingredients with a wooden spoon or by hand until the mixture is uniform — do not overmix.

Ingredients: Potato, Carrot, Egg, Wheat flour, Cheese, Onion, Salt, Black pepper
Use a large bowl for comfortable mixing. If the mixture is too loose (falls apart when shaping), add 1-2 tablespoons of flour additionally. If it is too thick, you can add 1 tablespoon of yogurt.

Shaping

5

Heat a skillet over medium heat and pour in 1 tablespoon of rapeseed oil (15 g) — save the rest of the oil for greasing the skillet between batches. On the heated skillet, use a tablespoon to place portions of the mixture, forming small pancakes about 7-8 cm in diameter and about 1 cm thick. Slightly flatten the mixture with a spoon to ensure even frying.

Ingredients: Rapeseed oil
The best pan is one with a diameter of 24-26 cm, with a non-stick coating. Use a silicone or wooden spatula for flipping. Do not flip the pancakes immediately — wait until they are browned.

Frying

6

Fry the pancakes over medium heat for 3-4 minutes on one side, until the edges start to brown and the mixture easily comes off the pan. Gently flip and fry for another 3-4 minutes on the other side, until they are golden and crispy. If you are making a larger batch, add 1 tablespoon of oil (15 g) between batches and spread it over the surface.

Ingredients: Rapeseed oil
Correctness test: the pancake should be golden and firm when pressed with a spatula. If the center is raw, lower the heat and cover the pan for 1-2 minutes to finish cooking the center.

Optional baking method

7

If you prefer a healthier version, preheat the oven to 200°C (conventional). Arrange the pancakes on a baking sheet lined with parchment paper and lightly spray or brush with oil. Bake for 15-18 minutes, flipping halfway through, until golden on both sides.

Use parchment paper and evenly space the pancakes so they do not touch. Baking is less labor-intensive and reduces the amount of fat.

Dip

8

Prepare the dip: in a bowl, mix natural yogurt (150 g) with finely chopped dill (optional 30 g). Optionally add honey (20 g) for a sweeter taste — mix until smooth. Taste and optionally add a pinch of salt (max. a pinch), but remember to limit salt for children.

Ingredients: Natural yogurt, Dill, Honey, Salt
Use a small bowl and a spoon for mixing. If you are using honey, make sure the children are over 12 months old.

Assembly and serving

9

Arrange the pancakes on a plate, preferably in two layers with a lettuce leaf in between to maintain their crispness. Place a bowl of dip next to it. For children, prepare small portions — 2-3 pancakes per child, serve slightly warm, not hot.

Ingredients: Dill, Natural yogurt
Use a small, colorful plate for the child — it increases appetite. Check the temperature of the pancake before serving by pressing it with your finger.

Final tips

10

If you have leftover dough, you can shape smaller pancakes and freeze them arranged on a baking sheet, then transfer them to a bag. To defrost, use the oven or lightly fry them in a pan for 2-3 minutes on each side.

If you are freezing, spread the pancakes individually on foil and freeze for 1-2 hours, then transfer to a container. Avoid defrosting in the microwave, as they will lose their crispiness.

Fun Fact

💡

In some regions of Europe, potato pancakes (e.g., latkes) have a tradition of celebration — our version with carrots adds color and sweetness that children enjoy.

Best for

Szybki obiad w dni powszednie Piknik zimowy (na ciepło) Przekąska dla dzieci po przedszkolu

Tips

🍽️ Serving

Serve the pancakes slightly warm with a dip. For little ones, cut the pancakes into strips or small triangles to make eating easier. You can also add a portion of carrot sticks, apple slices, or a small serving of pea puree on the side.

🥡 Storage

Store the pancakes in the refrigerator for up to 2 days in a closed container. To refresh them, heat for 5-7 minutes in the oven at 180°C or for 2-3 minutes in a heated pan — they will be crispy again. It is not recommended to store with the dip together — keep the dip separately for up to 3 days in the refrigerator.

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